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This super easy butternut squash soup is the perfect Fall recipe to keep you warm and full. And did I mention it’s only 1 point!
Butternut Squash Soup
The farmer’s market is stocked with beautiful squashes and pumpkins this time of year. I bought this beautiful squash and got inspired to paint my kitchen the same color. This soup is low in points and is very filling. Enjoy!
More soup recipes I love around this time of year are Pumpkin Ginger Soup and Roasted Cauliflower Chowder. Also Potato Leek Soup and Red Lentil Soup with Spinach.
How to Peel and Cut and Butternut Squash
- Cut both ends, bottom and top, of the squash. Using a large spoon scrape out the seeds and strings.
- Cut the squash in large chunks and place in a pot of boiling water for 10 minutes.
- Drain and let the squash cool. The skin will come off easily with a pairing knife.
Below I’ve provided pictures with these steps:
More Butternut Squash Recipes You Might Like:
- Butternut Squash Mac and Cheese
- Spaghetti with Butternut Leek Parmesan Sauce
- Vegetarian Enchiladas with Butternut Squash and Black Beans
- Stuffed Turkey Breast with Butternut Squash and Figs
- Butternut Squash Risotto
Butternut Squash Soup with Sage
The farmer's market is stocked with beautiful squashes and pumpkins this time of year. I bought this beautiful squash and got inspired to paint my kitchen the same color. This soup is low in points and is very filling. A perfect autumn meal. Enjoy!
Yield: 6 servings
Serving Size: 1 1/3 cups
- 1 butternut squash, about 2 cups cubed
- 1 carrot, peeled
- 1 small onion, chopped
- 1 celery rib, chopped
- 6 cups fat free chicken or vegetable broth
- 2 garlic cloves, halved
- 4 sage leaves
- 1/2 cup 1% milk
- salt and freshly ground pepper
- Peel the squash and remove the seeds.
- Cut into medium size cubes. (The easiest way to peel butternut squash is to first cut the top and bottom off the squash. Then cut the squash length wise.)
- In a large heavy pot, combine squash, carrots, celery, onion, garlic, sage and broth and bring to a boil. Cover and simmer on low heat for about 40 minutes, until squash is tender.
- Discard the sage and using an immersion blender, puree the soup.
- Add milk and adjust the salt and pepper to taste and serve. Great topped with freshly grated Parmesan cheese.
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Serving: 1 1/3 cups, Calories: 56 kcal, Carbohydrates: 11.5 g, Protein: 2.5 g, Fat: 0.5 g, Saturated Fat: 1.5 g, Sodium: 300 mg, Fiber: 2.5 g, Sugar: 1.5 g